Food, installment one

Cooking for one, there is of course the glam of making anything you want, i.e., cereal for dinner, spaghetti carbonara (though really I only ever think about doing this), pancakes with a side dish of spinach…but as I tend to labor over my food or at least my food choices and wake thinking about what I will have for dinner, I like at least the idea of sharing it.

So maybe this is what happens when you live alone in a developing country, I don’t know, but this is my attempt to digitally share my meals for one. As a caveat, some of these “dishes” are not particularly fascinating or complex, just what I cooked. I also want to chronicle food more generally, like what is available here (since the sweet potatoes and greens are so beautiful), not just what I cooked.  These days, too, with cooking (plus swimming) I can punctuate the day; between running around town or sitting, working on my project here to finishing my thesis, I’m tired, and I easily look forward to cutting vegetables and listening to the previous day’s news (leading me to be always confused about what’s happening in Ukraine). Ideally, I can prepare something, rest for a moment, eat chocolate, and then start work again. Though hopefully there are only a few more weeks of this madness left…

In other news, I now have a strawberry supplier (or maybe two); all of the paint is falling off one spot of my wall (and the response is, this is normal, it’s just the cold! which reminds me of when the internet would fail in Köppenich and we were told it was “wegen der Nebel,” because of the fog); last night, I suffered a kumbi kumbi invasion (even when I was like, kumbi kumbi, y’all need to go; need to go!; they still didn’t leave—rude.); and I still live next to the loudest church in Nakuru county. But my food is still good—come visit!

Sweet potato quesadilla with cilantro and cumin fried egg; Recipe courtesy: Caroline Wright at Food52

Sweet potato quesadilla with cilantro and cumin fried egg (though my fried eggs get kind of airy here); Recipe credit: Caroline Wright at Food52

Boring pasta dish!

Boring pasta dish!

Beautiful spinach

Beautiful spinach

Aesthetic fruit

Aesthetic fruit

Orange passion fruit is still weird; but I'll eat it as dessert!

Orange passion fruit is still weird; but I’ll eat it as dessert!

Black bean soup/stew with peppers and cilantro; recipe credit: Pioneer Woman

Black bean soup/stew with peppers and cilantro; recipe credit: Pioneer Woman

Too much cabbage; recipe credit: Purity in Meru (do you add salt?  just KIDOGO!; do you add oil? just KIDOGO!: do you heat it? just KIDOGO!)

Too much cabbage; recipe credit: Purity in Meru (do you add salt? just KIDOGO!; do you add oil? just KIDOGO!: do you heat it? just KIDOGO!)

Penne with chicken, spinach, and tomatoes in white wine "sauce" and with tons of parm; Recipe credit: Pioneer Woman again!

Penne with chicken, spinach, and tomatoes in white wine “sauce” and an inappropriate amount of parm (or appropriate since it was the most expensive ingredient); Recipe credit: Pioneer Woman again!

Where all the magic happens

Where all the magic happens

 

Food I didn't make; the occasional trip to Java

Food I didn’t make; the occasional trip to Java during which I get too excited to photograph my food (who does that anyway?) before I eat it

And once a week (or sometimes twice) latte

And once a week (or sometimes twice a week) latte

I’ve also been known to pair beer with chocolate, chocolate with ice cream, ice cream with cookies, and yoga before dinner.

I’d also welcome any suggestions about what to cook with the ingredients (a lot of veggies, sweet potato, cilantro, greens, fresh fruit, beans, chapati, and the oddball Western ingredients like parmesan cheese and pesto) and lack of stove that I have!

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3 Responses to Food, installment one

  1. VERY impressive and beautiful!

  2. sjgrave says:

    Pioneer woman would be so proud!

    • gates.sarahk says:

      I know! I wish I had snapped a picture of our soup!!! That was probably actually the classiest/most complicated/not to mention spiciest PW recipe I’ve cooked (though I didn’t cook it, we cooked it).

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